oink
The BBQ BRETHREN FORUMS.


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 01-06-2014, 09:59 PM   #1
HPD190
Knows what a fatty is.
 
Join Date: 08-26-13
Location: Phoenix, AZ
Default 2nd brisket cook, ever with PrOn!

I'm late with the PrOn, but on Christmas Day I smoked a 12.5 lb brisket, three slabs of baby back ribs, and some Andouille sausage I picked up at a meat market in Houston. The ribs and sausage were excellent, and my brisket finished in about 7 hours. I wrapped with parchment paper at about the 5 hour mark, and held it in a cooler for two hours before slicing! I was very pleased with the tenderness of the brisket and I was again surprised on how much difference a good smoker can make!

I used the Goode Company brisket rub and thought the flavor was very mild. Does anyone have any suggestions on spices to more flavor in the bark?
Attached Images
File Type: jpg IMAG0315.jpg (31.4 KB, 235 views)
File Type: jpg IMAG0320.jpg (56.1 KB, 233 views)
File Type: jpg IMAG0321.jpg (33.6 KB, 233 views)
File Type: jpg IMAG0322.jpg (32.5 KB, 232 views)
File Type: jpg IMAG0319.jpg (37.0 KB, 233 views)
__________________
Klose 20 x 36 Deluxe Smoker, Weber One Touch Silver 22.5
HPD190 is offline   Reply With Quote


Old 01-06-2014, 10:08 PM   #2
Z Dawg
Got Wood.
 
Z Dawg's Avatar
 
Join Date: 08-27-13
Location: Dalton, GA
Default

Very nice!
Z Dawg is offline   Reply With Quote


Thanks from:--->
Old 01-06-2014, 10:09 PM   #3
J'ville Grill
is Blowin Smoke!

 
Join Date: 11-18-10
Location: USA
Default

Brisket looks good. I like to use Montreal steak seasoning on brisket.
__________________
Rick
J'ville Grill is offline   Reply With Quote


Thanks from:--->
Old 01-06-2014, 10:18 PM   #4
ssv3
Babbling Farker

 
ssv3's Avatar
 
Join Date: 07-25-12
Location: Los Angeles
Default

Look super to me. People usually struggle (including me) at least a few briskets before they get it right but looks like you nailed it. As far as bark flavor, just go a second round a little heavy on spices within your flavor profile excluding salt.
__________________
LSG 24x30 Vertical Offset
DCS 36 NG Grill
Vision Kamado PRO
Blackstone Griddle 36
Blackstone Pizza Oven
WSJ(K), WGA(P), WOTS(CU)
PBC
Santa Maria BBQ Outfitters 30x20 Grill
Past Cookers: ECB,Brinkmann COS,Performer
Member of "THE BLACKSTONE POSSE"
ssv3 is online now   Reply With Quote


Thanks from:--->
Old 01-06-2014, 10:21 PM   #5
Friction33
Full Fledged Farker
 
Friction33's Avatar
 
Join Date: 09-14-13
Location: Winder,Ga
Default

That brisket looks tasty. very nice .
Friction33 is offline   Reply With Quote


Thanks from:--->
Old 01-06-2014, 10:44 PM   #6
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Looks good I'm a S&P believer let the beef be all it can be.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is online now   Reply With Quote


Thanks from:--->
Old 01-06-2014, 11:06 PM   #7
smoke ninja
Babbling Farker

 
smoke ninja's Avatar
 
Join Date: 01-03-14
Location: Detroit michigan
Default

+1 for s&p
__________________
Let's all just calm down and smoke a fatty

Brisket is my spirit animal

Proud to be part of Michigan Custom Que
smoke ninja is offline   Reply With Quote


Old 01-06-2014, 11:36 PM   #8
Tommyboy48
Full Fledged Farker

 
Join Date: 02-28-12
Location: Champaign, IL
Default

Nice job man!!
__________________
Peoria CC 48 Stickburner, Daniel Boone(Green Mountain Grill), Char Broil Gasser, Cast Iron Dutch Oven
Tommyboy48 is offline   Reply With Quote


Thanks from:--->
Old 01-07-2014, 02:19 AM   #9
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Default

Great looking brisket.
__________________
Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone/WSM 14.5"/MOINK BALLER/TD Winner/KCBS
sliding_billy is offline   Reply With Quote


Thanks from:--->
Old 01-07-2014, 05:16 AM   #10
Garrett
Babbling Farker

 
Garrett's Avatar
 
Join Date: 10-03-12
Location: Gastonia North Carolina
Default

Looks like you nailed it
__________________
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle
Garrett is offline   Reply With Quote


Thanks from:--->
Old 01-07-2014, 06:03 AM   #11
Diesel Dave
Babbling Farker

 
Diesel Dave's Avatar
 
Join Date: 08-23-13
Location: Reading MI
Default

That looks like a real fine brisket

Great job
__________________
IMBAS Certified MOINK baller

Michigan Custom Que "Serving those that have served us"

WWGALD
Diesel Dave is offline   Reply With Quote


Thanks from:--->
Old 01-07-2014, 07:40 AM   #12
SmokeFan
Full Fledged Farker
 
Join Date: 02-13-12
Location: Fort Worth, TX
Default

Some great color on the brisket! Well done!
SmokeFan is offline   Reply With Quote


Thanks from:--->
Old 01-07-2014, 08:53 AM   #13
ChickenWang
Full Fledged Farker
 
Join Date: 06-15-11
Location: Tyler, Tx
Default

Looks like you did a great job on all of the meat !
__________________
Klose Mobile Pit, Weber OTG, 2 UDS
ChickenWang is offline   Reply With Quote


Thanks from:--->
Old 01-07-2014, 12:39 PM   #14
LanceM88
Knows what a fatty is.
 
Join Date: 10-23-13
Location: Cornelius, NC
Default

Looks awesome! Salt, pepper and cayenne!
__________________
Backwoods Party, Englander Pellet, Weber Kettle, Thermapen and a little wooden skewer!
LanceM88 is offline   Reply With Quote


Thanks from:--->
Old 01-07-2014, 01:18 PM   #15
joshcary
Full Fledged Farker

 
joshcary's Avatar
 
Join Date: 03-05-13
Location: Wichita, KS
Default

Looks really good. As far as rub suggestions, I really like OakRidge BBQ's Black OPS with Home BBQ Beef Rub as a base layer. Perfect combo and not too salty.
__________________
eCommerce, Marketing and Media Director for All Things Barbecue
Yoder Smokers YS640 (on Silver Comp Cart)
Yoder Smokers Loaded Wichita (Serial Number 1)
Weber Kettle 22.5" Silver (w/ Smokenator, KettlePizza, Smoke•EZ, and more)
Ninja Turtle Green Thermapen
NY Giants Blue Backlit Thermapen
joshcary is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 01:00 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.